• Cook Time
  • Prep Time
  • 8Servings


  • 2 sticks butter, melted
  • 1 large onion, chopped
  • 1 tablespoon dried mint
  • 2 pounds frozen chopped spinach, thawed, squeezed dry in a kitchen towel
  • 4 large eggs, beaten to blend
  • 1 package (7 to 8 oz.) feta, crumbled
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon grated or ground nutmeg
  • 16 sheets phyllo (14 by 18 inches) or 32 sheets (9 by 14 inches)


Preheat the oven to 350 degrees . In a large skillet, heat 2 tbsp. butter over medium. Add the onion and mint; cook, stirring often, until the onion is softened, about 5 minutes. Transfer to a large bowl; let cool. Mix in the spinach, 1 tsp. salt and 1 tsp. pepper. Mix the eggs, feta, Parmesan and nutmeg into the filling.

Brush a large oval baking dish with some of the melted butter. Place the phyllo on a work surface. If using 14-by-18-inch sheets, position the long edge toward you. If using 9-by-14-inch phyllo, position the short edge toward you. Spoon some of the filling (2/3 cup for the large and 1/3 cup for the small phyllo) along the bottom in a long, thin log; brush the top phyllo sheet generously with butter. Pick up 2 layers of phyllo and tightly roll up into a log. Arrange along one edge of the dish. Repeat with the remaining filling, butter and phyllo, arranging the logs in an oval spiral, pushing the ends of the logs together as you add them to the pan. Brush the remaining butter all over the top of the phyllo in the dish.

Bake the spiralkopita until the phyllo is golden brown, rotating the dish halfway through baking, about 40 minutes.